As loin of veal is often on offer in my nearest Supermarked this is what I like to buy when we have guests for dinner.

Unfortunately the loin of veal I bought had a tendency to be a little tough, even a little boring, so I was asking around to find a way to make this meat more tender and tasty.

I found the secret to make this cheap meat tender and tasty, and I guess it will work for other kinds of meat than loin of veal:

Slow Cooking was the answer!

I have heard about different versions of the slow cooking, but this one has worked miracles for me.

How To Do It:

Preheat the oven to 350 F (180 C).

You clean the loin of veal for tendons.
Cut the top of the meat, the fat, and rub the whole piece of meat with salt and other spices if you want that.
I always use a lot of salt, it makes some very tasty slices when you cut the meat.

When the oven is warm enough, place the loin of veal on the grate and let it stay in the oven for 10 min.
Take it out of the oven and let it rest, without being covered, for 10 min.

Place it again on the grate in the oven for 10 min.
Take it out of the oven and let it rest, without being covered, for 10 min.

Place it again on the grate in the oven, now let it stay there until the inner temperature is approx 133 F (56 C) in the center.
With a piece of meat 100 g that will normally take 15 – 18 min.

Now take the meat out of the oven and wrap it in 3-4 layers of aluminum foil and leave it for 45 min before you slice it and serve it. (see below the best way to slice a loin)
You will be surprised how tender and delicious this “not so expensive” meat is now!

Here is a table with an overview of the various stages in this slow cooking:

Weight

1,0 – 1,3 kg

1,3 – 1,5 kg

1,5 – 1,7 kg

More than 1,7 kg

Inside the oven

10 min.

12 min.

15 min.

20 min.

Out of the oven

10 min.

12 min.

15 min.

20 min.

Inside the oven

10 min.

12 min.

15 min.

20 min.

Out of the oven

10 min.

12 min.

15 min.

20 min.

Inside the oven

Until 133 F

Until 133 F

Until 133 F

Until 133 F

Wrapped up out of the oven

45 min.

45 min

45 min

45 min

To make the slices of the loin of veal even more tender and juicy you should cut the meat like this:

Start cutting from the pointed end of the loin of veal.
When you have cut approx. 1/3 of the piece of meat, turn it around and cut in the other direction as showed on the drawing below.